The penne alla romana is a lovely dish of pasta and green beans in a light broth-based sauce.

INGREDIENTS | SERVES 4

• ½ cup extra-virgin olive oil
• ¾ cup diced yellow onion
• ½ teaspoon crushed red pepper
• 1 tablespoon minced fresh garlic
• 2 cups white wine
• 2 teaspoons chopped fresh rosemary
• 1 tablespoon chopped fresh parsley
• ½ teaspoon salt
• 1½ tablespoons cornstarch
• 2 cups chicken broth
• 2 cups blanched green beans
• 1 cup diced tomato
• 4 cups cooked penne pasta
• 3 tablespoons grated fresh Romano cheese
• 3 tablespoons grated fresh Parmesan cheese

1. Heat the oil in a small saucepan over medium-high heat.

2. Add onions and red pepper. Cook until soft, about 5 minutes, stirring frequently.

3. Add minced garlic and cook for 1 minute. Whisk in wine, rosemary, parsley, and salt.

4. In separate bowl, whisk cornstarch and chicken broth.

5. Add mixture to sauce and stir well. Bring to a boil and set aside.

6. Heat a sauté pan over medium-high heat. Add green beans and tomato and cook for 1 minute.

7. Add the sauce and pasta. Add the cheeses. Stir well with a spoon, making sure the pasta is well coated.